Toast the almond without the skin on a dry pan for about 2 mins, they should have slightly dark spot on them, remove them from the pan to a plate to cool down. Don’t leave them to cool down in the pan or they will carry one browning.

When the toasted almonds are cold, put them in a grinder with the sugar and cinnamon and grind to a coarse powder. Add the orange flower water and mix well with a fork then set aside. Don’t over wet it.

For the syrup:

In a small deep milk pan add the water and the sugar and bring to the boil for 15 min then add the Orange flower water and then turn the heat off, then let it cool down. You don’t want it too thick.

To make the rings

On a floured board or a marble block as in have out your pastry ready to cut it into 3 strips then with a rolling pin roll to the width about 5″.

Take one teaspoon of the filling and spoon it into the centre then with your finger make sure you spread it evenly then roll to close.

Cut the end with a knife (like the photo) then mould in the ends together well or they will open, or you could use your own method.

Repeat the same with all the pastry until you have done them all, then put then on a non stick oven tray.

Bake in the oven on middle shelf gas mark 3 / 170c for about 15 min, or until you see the bottom light golden. Remove from the oven, put on wire rack until they are completely cold.

Have the syrup that you prepared ready.

For the icing:

Now the almond ring cake are cold put them one by one in the syrup, turn them over, only keep them 30 sec, no more, then put them to drain on a wire cooling tray.

Have ready a deep container with a lid add little icing sugar then put each almond ring in the container then cover with icing sugar.

You can do a second layer and cover with icing sugar, they must not touch each other dust with icing sugar and cover with the lid and leave over night to absorb.

The next day carefully take one by one and with your finger remove the access icing sugar then put aside, do the same with all of them.